Pad Thai
A classic Thai fried noodle dish. Packed full of flavour and goodness, you’ll be wanting seconds for sure.
Find more great recipes and view nutritional information for this recipe on our website.
Method
- Bring a large pot of water to the boil and cook the noodles according to the instructions on the packet
- Drain the noodles and rinse under cold water
- Mix together the fish sauce, peanut butter, sweet chilli sauce lemon or lime juice and water to make the sauce and set aside
- Heat oil in a wok or large pot and add garlic, ginger, chicken, beans and capsicum
- Cook over a high heat for 2-3 minutes, stirring constantly
- Add the sauce and noodles and stir until hot
- Add spring onions, bean sprouts, chopped peanuts and coriander, mix through and then serve
Tips
Any combination of cooked meats like chicken or pork, seafood like prawns or tofu will work in this dish. Use whatever you prefer or have available.
For a vegan version use tofu instead of meat and soy sauce instead of fish sauce.
- 200 gdry rice noodles
- 1 tbspfish sauce
- 2 tbsppeanut butter
- 1 tbspsweet chili sauce
- 2 tbsplemon or lime juice
- ½ cupwater
- 1 tbspoil
- 3 clovesgarlic, crushed
- 1 tbspchopped ginger
- 400 gcooked chopped chicken
- 3 cupssliced green beans
- 1capsicum, sliced
- 4spring onions, sliced
- 2 cupsbeans sprouts
- ¼ cupchopped roasted peanuts
- ¼ cupchopped fresh coriander
- Energy2265kJ
- Total Fat21.2g
- Saturated Fat4.3g
- Total Carbohydrate59.7g
- Sugars9.1g
- Dietary Fibre7.5g
- Protein35.4g
- Sodium505mg
Method
- Bring a large pot of water to the boil and cook the noodles according to the instructions on the packet
- Drain the noodles and rinse under cold water
- Mix together the fish sauce, peanut butter, sweet chilli sauce lemon or lime juice and water to make the sauce and set aside
- Heat oil in a wok or large pot and add garlic, ginger, chicken, beans and capsicum
- Cook over a high heat for 2-3 minutes, stirring constantly
- Add the sauce and noodles and stir until hot
- Add spring onions, bean sprouts, chopped peanuts and coriander, mix through and then serve
Tips
Any combination of cooked meats like chicken or pork, seafood like prawns or tofu will work in this dish. Use whatever you prefer or have available.
For a vegan version use tofu instead of meat and soy sauce instead of fish sauce.
Ingredients
- 200 gdry rice noodles
- 1 tbspfish sauce
- 2 tbsppeanut butter
- 1 tbspsweet chili sauce
- 2 tbsplemon or lime juice
- ½ cupwater
- 1 tbspoil
- 3 clovesgarlic, crushed
- 1 tbspchopped ginger
- 400 gcooked chopped chicken
- 3 cupssliced green beans
- 1capsicum, sliced
- 4spring onions, sliced
- 2 cupsbeans sprouts
- ¼ cupchopped roasted peanuts
- ¼ cupchopped fresh coriander
Ingredients
- 200 gdry rice noodles
- 1 tbspfish sauce
- 2 tbsppeanut butter
- 1 tbspsweet chili sauce
- 2 tbsplemon or lime juice
- ½ cupwater
- 1 tbspoil
- 3 clovesgarlic, crushed
- 1 tbspchopped ginger
- 400 gcooked chopped chicken
- 3 cupssliced green beans
- 1capsicum, sliced
- 4spring onions, sliced
- 2 cupsbeans sprouts
- ¼ cupchopped roasted peanuts
- ¼ cupchopped fresh coriander
Nutrition Facts
- Energy2265kJ
- Total Fat21.2g
- Saturated Fat4.3g
- Total Carbohydrate59.7g
- Sugars9.1g
- Dietary Fibre7.5g
- Protein35.4g
- Sodium505mg
Method
- Bring a large pot of water to the boil and cook the noodles according to the instructions on the packet
- Drain the noodles and rinse under cold water
- Mix together the fish sauce, peanut butter, sweet chilli sauce lemon or lime juice and water to make the sauce and set aside
- Heat oil in a wok or large pot and add garlic, ginger, chicken, beans and capsicum
- Cook over a high heat for 2-3 minutes, stirring constantly
- Add the sauce and noodles and stir until hot
- Add spring onions, bean sprouts, chopped peanuts and coriander, mix through and then serve
Tips
Any combination of cooked meats like chicken or pork, seafood like prawns or tofu will work in this dish. Use whatever you prefer or have available.
For a vegan version use tofu instead of meat and soy sauce instead of fish sauce.
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